Enjoy Magazine: Northern California Living - September 2016 by Enjoy Magazine: Northern California Living

Northern California Living

SEPTEMBER 2016

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Contents ®

Northern California Living SEPTEMBER 2016

R ECR E ATION Steelhead Fishing on the Trinity River

INTER EST Shasta Early Literacy Program

GOOD FIN DS

13 Honey and Your Health 27 Behavior and Protection Training with Lower Lassen K9 39 More Than Beef at Five Marys Farms in Fort Jones 55 Lassen Canyon Nursery

LOCA L S

20 Fifteen Minutes With Rachel Hatch 51 The Fine Art Souvenirs of Cailin Henson 63 World-Renowned Silk Painter Kathie Matthews

GOOD TI M ES

31 Julia’s Fruit Stand Prepares For the 10th Annual Great Pumpkin Festival

SHOW TI M E

GOOD FINDS David Edmondson’s Salt and Savour Sauerkraut

35 Celebrating the Fifth Annual Firereel Film Festival 67 Axiom Repertory Theatre

W H AT’S IN STOR E

82 Richard Hemsley, Angel Chocolate

IN EV ERY ISSU E

70 Enjoy the View—Paula Schultz 72 What’s Cookin’—Beans and Pork Ribs 75 Q97’s Billy and Patrick Snapshot— All a Buzz 76 Spotlight—Calendar of Events 85 Giving Back—Cookies & Queens Royal Tea Party

SHOW TI ME Steve Earle and Shawn Colvin to Rock the Nor th State

Enjoy magazine is not affiliated with JOY magazine or Bauer German Premium GmbH. 4 | ENJOY SEPTEMBER 2016

AMERICAN DREAM

LOCAL COUPLE REDEFINES MEAT & GREET

Cornerstone Community Bank helps people realize their dreams. Locally owned and funded, we are honored to share in building our partnersâ&#x20AC;&#x2122; legacies. Dwayne and Barbra Casteel, local owners and operators of A & R Custom Butchering, have a reputation for taking pride in what they do. From butchering wild game to offering fabulous, daily hot sandwich specials, A & R is a full-service shop where custom orders are the norm. The friendly atmosphere is where locals come for deli meats, cheese, fresh produce, meat packs, seafood and custom ordering. Your own American dreams make our community strong. For more of A & R Custom Butcheringâ&#x20AC;&#x2122;s story, go to bankcornerstone.com

Cornerstone Community Bank Moving Local Dreams Forward

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Editor’s Note

SEPTEMBER 2016

for more on artist, Cailin Henson

YVONNE MAZZOTTA publisher

Schoolyards are alive with energetic students once again, and the promise of fall teeters on the horizon. We love to celebrate creativity, and this issue is bursting with stories about people who are sharing their myriad artistic talents with the North State and beyond. Meet Cailin Henson, who uses pen and ink, wood-burning pens, glass etchers and more to create usable souvenirs so visitors can take a piece of Mount Shasta home with them. Another Siskiyou County creative is Kathie Matthews, a registered nurse and world-renowned expert in silk painting. For those who like live art, there’s the Axiom Repertory Theatre, a roving independent theatre company that produces mature and sometimes gritty plays that challenge the actors. Or look to the big screen and enjoy the Firereel Film Festival in Redding, which featured 166 short films last year. Little ones can be royalty for a day during the Cookies & Queens Royal Tea Party, an annual fete presented by the Shasta Lake Youth Leadership program. Children dress up and enjoy a meal of fruit kabobs, finger sandwiches and cookies served on fine china at a themed table, and they’re entertained by youth leaders dressed up as Disney princesses and other characters. This is also prime time for anglers who are interested in landing a steelhead. The prized sportfish begin their migration up the Trinity River in September. Prepare for an epic battle. As the leaves begin to change, take some time to contemplate the North State’s unrivaled beauty. Happy autumn, and enjoy!

MICHELLE ADAMS publisher RONDA BALL editor in chief KERRI REGAN copy editor KENDRA KAISERMAN sales/marketing assistant AMY HOLTZEN CIERRA GOLDSTEIN-MCGEE RYAN MARTINEZ SYERRA EICKMEYER contributing graphic designers JAMES MAZZOTTA advertising sales representative/ new business developer/photography MICHAEL O’BRIEN advertising sales representative JOHN FAETH advertising sales representative BEN ADAMS TIM RATTIGAN deliveries Enjoy the Store JAMES MAZZOTTA store manager KIMBERLY BONÉY CLAUDIA COLEMAN LANA GRANFORS KESTIN HURLEY KENDRA KAISERMAN store www.enjoymagazine.net 1475 Placer Street, Suites C & D Redding, CA 96001 530.246.4687 office • 530.246.2434 fax Email General/ Sales and Advertising information: info@enjoymagazine.net Photo by Taryn Burkleo

NATALIE JEPSEN & SKYLAR BAINBRIDGE by Erin Claassen erinclaassen.wixsite.com/ photography

NORTHERN CALIFORNIA LIVING

©2016 by Enjoy Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Enjoy Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising. Enjoy and Enjoy the Store are trademarks of Enjoy, Inc.

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GOOD FINDS

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PHOTOS: MANDA REED

OH, HONEY! H O N E Y A N D YO U R H E A LT H CHOCK FULL OF NUTRIENTS and antioxidants, honey has been highly regarded for thousands of years as a wholesome, natural resource to help heal wounds with its antibacterial properties, light a room up with a beeswax candle, and aid in maintaining good health. In the Old World, Egyptians and Brahmans used honey in marriage ceremonies. The ancient Greeks believed that honey was the key to sustained youth. Never spoiling, honey is a natural sweetener and energy booster. But when artificial sugars became a staple in many American foods, honey took a backseat. Meanwhile, people were developing digestive disorders and diabetes from an overconsumption of sugar. As early as 1929, doctors started expressing concerns, urging Americans to substitute honey for the habit-forming, powerful stimulant of refined sugar. Although honey does not contain as many minerals as milk or meat products, darker honeys such as buckwheat or wildflower honey have four times the amount of iron as lighter honeys such as clover or star thistle. Some believe eating local honey helps a person become immune to the pollen that causes allergies. Medical science has not confirmed this and beehives tend to migrate to other parts of the United States in winter months to

continue pollination. Flower pollen does have high vitamin C content, though, translating to honeys that can be rich in that nutrient. However, in the late 1920s, people didn’t like the cloudy look of honey with pollen in it. Pollen was often filtered out, leaving a clear, smooth honey void of the beneficial vitamins. In later years progressive beekeepers went back to producing darker-colored honey. University of Aberdeen professor John Anderson once said, “Keep bees and eat honey if you want to live long. Beekeepers live longer than anybody else.” But beekeeping is harder than it looks. In 2009, Anderson resident Darcia Slape wanted to raise bees to not only augment her garden, but provide her with a personal honey supply. “I wanted a beehive, so my husband Michael got me one for Christmas,” Slape says. But those first two hives had a problem – the person who sold them to the Slapes took all of the honey, leaving none for the bees. Since it was in the middle of the winter, the bees soon died of starvation. Now the Slapes are careful to always leave a bit of honey for those who worked so hard for it.4 Continued on page 14

SEPTEMBER 2016 ENJOY | 13

The loss of their first hives didn’t deter the Slapes from beekeeping, though. In 2011 they met a longtime beekeeper named Ed who who wanted out of the business. The Slapes worked with him for a year before they bought him out. In their second year of honey harvest, the Slapes’ 70 hives produced 1,800 lbs. of honey. Foraging in a field full of star thistle (which produces a popular, mildly-flavored honey), the Slapes keep about 30 hives amongst their thriving garden and 16 almond trees. “I really learned what a feminist colony bees are,” Darcia says. Even though it’s all about the queen, the drones are all male and worker bees are all female. “A bee buzzing around a flower looks harmless, but if you get a bunch of them together they can take down a mule,” she says. When Michael hived a swarm once, the Slapes put a queen in a box and watched the bees march right into the hive to protect her. “It was fascinating to watch.” However, the recent drought affected the photosynthesizing of flowers, subsequently damaging the Northern California bee business. “In 2015, we only had 150 lbs. of honey when we should have been pulling in around 2,000 lbs.,” Michael says. Not only does the weather affect beekeeping, but diseases from the Varroa mite, foulbrood,

14 | ENJOY SEPTEMBER 2016

orchard pesticide sprays and even skunks can kill off the bees. “Skunks will eat a pound of bees a night,” Michael says. The Slapes sell their honey at Kent’s Meats & Groceries in Redding and Serendipity Farm in Anderson, but they say their biggest problem is time management. Michael’s son Dejon helps run the business, but he works for CAL FIRE in the summer and Michael runs a construction company. “It’s a full-time job, but we’re only doing it part-time right now,” Michael says. Most beekeepers pull their final honey harvest in mid- to late August. Just as ancient Romans held parties and banquets to celebrate the honey harvest, Palo Cedro is holding its 36th Annual Honey Bee Festival on Sept. 10-11. The Honey Bee Festival features arts and crafts booths, local entertainment, food samplings and even a live bee beard demonstration. Visitors can celebrate the bees’ hard work and enjoy the fruits of their labor. • www.palocedrohoneybeefestival.com

Kayla Anderson is a freelance writer, marketer and action sports enthusiast who grew up wakeboarding on Lake Shasta and learning to ski at Mt. Lassen. She holds a She holds a bachelor’s degree in journalism from Chico State University and loves to visit her parents in Redding who still live on the Sacramento River.

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RECREATION

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GET RE E L! STEELHEAD FISHING ON THE TRINITY RIVER

FOR TWO TROUT that are members of the same species—oncorhynchus mykiss—there are some notable differences between rainbows and steelhead. The first is the name. A rainbow brings to mind a graphic element on a get-well card or maybe a feelgood meme on social media. A steelhead summons an image of unrelenting, brute force. The second is more of a lifestyle thing. Rainbows stay local, living, feeding and spawning in the lake or river they started in. Steelhead are anadromous; they make their way to the ocean where they forage far and wide for a couple years before migrating back to their freshwater origins to spawn. The third is closely tied to the second. Life at sea is a rough-and-tumble affair, and the effort required to swim upstream and spawn is considerable. As a result, steelhead are bigger, faster and stronger than their stay-at-home rainbow brethren. That physicality and single-mindedness make steelhead a prized sportfish, and fortunately for anglers in the North State, September is when the fish typically begin their migration up the Trinity River. It’s a combination of such a special fish in a pristine, accessible river that’s especially irresistible to fly fishers,

says longtime guide Andrew Harris, the operator of Red Bluff-based Confluence Outfitters. “It’s such a big draw because so many fly anglers are familiar with trout fishing, because they start out trout fishing, and steelhead is the ultimate trout,” Harris says. “They’re bigger because they’re seagoing. Three to four pounds is kind of the starting size. Three to eight is normal and sometimes they’re over 10 pounds.” After swimming for perhaps thousands of miles in the Pacific Ocean, steelhead swim up the Klamath River for 20 miles, make a right turn into the Trinity at Weitchpec and then travel roughly another 80 miles before spawning. Fish making that kind of a journey are not prone to distractions, and they are not inclined to eat, which adds to the challenge. “If you hook one fish a day, you’re doing good,” Harris says. “The Trinity is special because you have a chance to hook into multiple fish a day. You can also get skunked.” If you do hook into one, you’re in for a battle. “They’re pretty acrobatic,” agrees Lewiston resident Scott Stratton, who has been fishing for steelhead since he was a teenager living up in Puget Sound. “They’re not like a salmon, where you’ve just got a4 continued on page 18

SEPTEMBER 2016 ENJOY | 17

JON LEWIS

Steelhead typically begin arriving in the Trinity River in September, much to the delight of anglers.

An ocean upbringing gives steelhead their size and strength and makes them a highly valued gamefish.

The Trinity offers anglers a chance to go after ocean-run fish in a pristine mountain river.

Photo courtesy of Trinity River Adventures

Photo by Justin Miller

tug-of-war going. They’re pretty strong from living out in the ocean and coming into the fresh water. They’re fighting a lot of currents and going upstream. They’re like a trout on steroids.” Stratton and hundreds of other anglers also enjoy the fact that steelhead fishing on the Trinity is at its best in the fall and winter months, which often means beautiful fall days or brisk winter mornings on a pristine river. “You can wade out and fish for ocean-run fish in a smaller river that’s crystal clear most of the time. And you’re in the mountains,” Stratton says. The Trinity is the largest tributary of the Klamath River and drains portions of the Coast and Klamath mountain ranges. The roughly 80-mile stretch from Lewiston Lake to the confluence with the Klamath has been designated a Wild and Scenic River. While the upper part of the river, from Lewiston down through Junction City, draws the most attention, Redding resident and Fly Shop employee Nick Fassiano says he enjoys the more wild and woolly downstream stretches near Del Loma. Fassiano says he likes to “swing” flies, a more traditional method of fly fishing where the angler uses a heavier, twohanded Spey rod to fling the fly downstream and let the current gradually swing the fly toward the shore. “Steelhead tend to be pretty darn grabby and they will move a long ways to grab a fly,” Fassiano says. “We’re talking about a fish not in the river necessarily to feed, so we’re keying in on a response instinct. For whatever reason, they will move, respond and attack flies.”

18 | ENJOY SEPTEMBER 2016

The swinging method is typically most productive in the fall when the water is still fairly warm. As it cools in the wintertime, steelhead don’t tend to move as much, so anglers will often opt for a nymphing technique to get their flies down to where the fish are holding. Like a lot of good things, steelhead fishing on the Trinity can become a victim of its own success, and anglers who spend a lot of time on the water are well aware of that concern. The advent of social media has helped increase the Trinity’s popularity, Stratton says. “People like to brag and post photos. For about five years, we had a really good run of fish and saw an influx of people, but it has slowly backed off because the runs have not been as large,” Stratton says. “It’s just a cycle. It’s been back to a normal pattern for steelhead for the last three or four years. I’ll take less fish and less people on the Trinity any day.” “It’s definitely busy, but I think everybody works together pretty well,” Harris says. “All the guides know each other and know how to work with each other, and boaters know to give space to bank fishermen. People who want to go out and wade don’t have any trouble finding spots.” •

Jon Lewis is a Redding-based writer with 33 years of experience. A longtime San Francisco Giants fan, his interests include golf, fishing and sharing stories about people, places and things. He can be reached at jonpaullewis@gmail.com.

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20 | ENJOY SEPTEMBER 2016

GET F I F T E E N M I N U T E S W I T H R A C H E L H AT C H PERSONAL: I’ve been together with my hubby, Aaron Hatch, for 14 years, and married for eight. We have one toddler, Isaac. PROFESSIONAL: For eight years now, I’ve been a research director at Institute for the Future. I am also a co-founder of Woven Capital. TELL US ABOUT THE INSTITUTE FOR THE FUTURE. Institute for the Future is an independent, nonprofit research organization with a 48-year track record of helping all kinds of organizations make the futures they want. We’re based in the Silicon Valley so we study tech futures but also health futures, education futures, governance futures and more. HOW WOULD YOU DEFINE A FUTURIST? The measure of foresight is whether it leads you to ask the right questions, and to make a better decision today. At Institute for the Future we don’t believe anyone can predict the future. The world is simply too complex, emergent and combinatorial to have that kind of certainty. Our goal is to create provocative views of plausible futures, and use that to make a more resilient path forward. WHAT INSPIRED YOU TO BECOME A FUTURIST? With each wave of change that comes along, you can either choose to ride it or get hit by it. I have always strived for the former. Since change is inevitable, I am interested in trying to help organizations and communities of people anticipate the waves of change that are coming their way. WHAT DO YOU SEE IN REDDING’S FUTURE? This community has a lot of assets, and if we are going to be smart about leveraging them, we will need to attract and retain talented people. We must turn our area’s brain drain into brain gain. It is one of the most pressing challenges for our collective future, and will supercharge our efforts in other areas. TELL US ABOUT THE BUSINESS YOU COFOUNDED, WOVEN CAPITAL. As we all know from personal experience, your relationship with money is about more than just your account balance. It’s about security, about leaving a legacy, about your dreams for the future. Woven Capital is a financial planning business that helps people make better decisions with money. It’s financial planning for the modern age. To learn more, visit www.wovencapital.net. WHAT HAS BEEN THE MOST CHALLENGING PART ABOUT WORKING FOR TWO COMPANIES? Self-care is a challenge and something that I take seriously. I like to practice yoga at Balance Yoga Center. Jana Parker is a skilled and inspiring teacher.

WHAT HAS BEEN THE MOST REWARDING PART ABOUT WORKING FOR TWO COMPANIES? Since my husband and I first met in 2002, we’ve always looked for ways to meld our intellectual and creative worlds. Perhaps we shouldn’t have been surprised that dinner conversations as of late have been about the future of financial planning. We just launched a blog to track these conversations: www.inancialplannermeetsfuturist.wordpress.com. WHO HAS INFLUENCED YOU THE MOST? I have learned first-hand the power of mentorship through my mentors: Kathi Vian and Bob Johansen at Institute for the Future, Pam Wesley of Berkeley Divinity School at Yale, Ed Santurri from St. Olaf College, family friend Liane Nichols who was a deacon at my church and who led the community theatre in my Iowa hometown and from my parents, who are both educators. WHAT IS YOUR GREATEST ACCOMPLISHMENT? Birthing my son. WHAT DID YOU WANT TO BE WHEN YOU GREW UP? I grew up in community theatre, so I spent a lot of time immersed in the arts and wanted to be a dancer, singer or actor when I was younger. FAVORITE MOVIE? With a toddler I don’t watch many movies these days, but I love to take in a TED talk on TED. com whenever I can. I am always excited to check out a new talk and see if our TEDxRedding team decides to show it at our upcoming event on October 15. FAVORITE BOOK? “Community: the Structure of Belonging” by Peter Block. In it, he says “To belong is to act as an investor, owner and creator of this place.” FAVORITE PLACE TO ESCAPE FROM REALITY? Redding has proximity to so much natural beauty. My favorites are Clover Creek Preserve, Whiskeytown Lake and Lassen National Park. WHAT DO YOU LOVE MOST ABOUT THE NORTH STATE? It’s a small enough community that one person can make a difference here. NAME THREE THINGS ON YOUR BUCKET LIST. 1. To lead a parkour play day in downtown Redding. Three times! WHAT IS THE MANTRA YOU LIVE BY? By an Irish proverb: “It is in the shelter of each other that the people live.”

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| BY LAURA CHRISTMAN |

PHOTOS: WIL BLACKWELL

Story Time S H A S TA E A R LY L I T E R A C Y P R O G R A M READING MATTERS. SPREAD THE WORD. That’s what Shasta Early Literacy Partnership (SELP) is doing. With only about half of Shasta County’s children showing up for kindergarten with the pre-reading skills needed for school success, the partnership works to get a simple message to parents: Read. Talk. Sing. “Make sure kids are hearing language,” says Amy Cavalleri, partnership coordinator. “The interaction helps the magic happen in children’s brain development.” “We’re trying to instill the idea that talking to your children and reading to your children is going to be brain food for your children,” says Kathy Barry, recently retired Shasta County Office of Education Early Childhood Services executive director who is on the partnership’s steering committee. No one is suggesting parents become reading specialists or drill 2-year-olds with flash cards. It’s about taking 20 minutes (and it doesn’t have to be all at once) each day to connect with your child through stories. “It’s making sure kids are hearing language,” Cavalleri says. “You can look at a picture book and make up a story. Or talk about what you are

doing during the day – as you are cooking dinner. This is something everyone can do.” It shouldn’t be a chore; it should be fun, Cavalleri stresses. “It definitely improves that parent-child bond.” More than 20,000 children’s books are distributed each year through SELP and its partner organizations, Cavalleri says. New this fall is a campaign with television and radio public service announcements about the importance of reading to children every day. The partnership, funded through grants and donations, formed in 2009 out of concern about low literacy scores of Shasta County third graders. Reading ability in third grade is key to school success. Children learn to read through third grade, and then read to learn in the grades that follow. Initially, Rotary Club of Redding started a dialog about ways to help and was soon joined by other area Rotary clubs. Early language exposure became the focus. Babies and young children who miss out on being read to at home miss a critical piece, Cavalleri says. “It’s hard to go back and try to recreate that. Those first three years are really important.”4 continued on page 24

SEPTEMBER 2016 ENJOY | 23

LITTLE

free

The partnership sponsors early literacy projects and supports the programs of others. It also reviews data, shares information and works to avoid duplication among partners. “There are a lot of moving parts. SELP, we are kind of the hub,” Cavalleri explains. “It’s really pretty unique to Shasta County – just the idea of having a community effort around early literacy,” Barry says. The partnership’s programs include: •

Community leaders reading to preschoolers. The Take 10 & Do It Again program is being rebranded to be part of the national Read for the Record event and will be held Oct. 27.

•

Family library mini-grants. Eligible families receive 10 free books.

•

Little Free Library. A nationwide program of small book exchanges.

Programs of others supported by the partnership are: •

Cuddle a Reader, Create a Reader. Mercy Guild of Dignity Health Mercy Medical Center in Redding gives every newborn at the hospital a book and librarycard application.

•

Reach Out & Read. Shasta Community Health Center medical providers offer books to children and tips to parents.

•

Story times. Shasta County libraries, Shasta Community Health Center, Barnes & Noble and Simpson University hold regular story and activity sessions.

•

Raising a Reader. Shasta Head Start, Shasta Family YMCA and Shasta County Office of Education help families with reading ideas and materials.

24 | ENJOY SEPTEMBER 2016

LIBRARY

“I love it that SELP has brought in all these partners with a single goal of trying to increase the ability of our kids to read by third grade,” Barry says. “Everyone in the partnership is really passionate,” Cavalleri says. Cathy Reisfelt, chair of Cuddle a Reader, says the Mercy Guild program providing books to babies began a little over a year ago and has been well received. “The moms just think it is great. We get such a warm response,” she says. Many volunteers are retired teachers eager to share the importance of reading with families. Business owner Les Monthei is enthusiastic about the Little Free Library piece of the early literacy push. He put up one of the small libraries at Mountain View Laundromat in Redding. “It is a joy watching the kids reading books with their parents,” he says. “I think any time you get a book in the hands of a child, you have the possibility of turning that child’s life around.” • Shasta Early Literacy Partnership www.shastaelp.org Partnership members First 5 Shasta Shasta Family YMCA Shasta Head Start Shasta Community Health Center Shasta Public Libraries Shasta Library Foundation Shasta County Office of Education Shasta County Health & Human Services Simpson University

Laura Christman is a freelance writer in Redding with a journalism degree from Cal Poly, San Luis Obispo, and a long career in newspaper journalism. She is a member of the board of education for Shasta County Office of Education. Contact her at laurachristman14@gmail.com.

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| STORY AND PHOTOS BY RICHARD DUPERTUIS

ANIN Cc E c COACHING

B E H AV I O R A N D P R OT E C T I O N T R A I N I N G W I T H LO W E R L A S S E N K 9

THE QUIET OF THIS SATURDAY MORNING is shattered by three dogs on the neighboring property. They rush to a wire fence and bark ferociously at a large dog on the other side. But that 82-pound German Shepherd doesn't even look at them. His attention is entirely focused on his owner, who has ordered him to walk at her side. He will do so, allowing no distraction, until she issues a new command. “We’ve had German Shepherds before,” says the dog owner’s husband, Paul Corbisiero, sitting in the shade at the edge of the training field. “None of them had the energy of this guy. He just ignored our commands.” Out on the hard-packed, sanded field, wife Diana yells, “Fuss!” and breaks into a run. Bruno, their once-problem dog, gallops at her hip. Paul smiles and says, “He’s worked out really well since the training.” Welcome to warm-ups at Lower Lassen K9, a professional dog training enterprise in a wooded region just northeast of Shingletown. Founded by

Guenter Kuhnert and Debra Miller in 2007, the canine classes conducted here shape dogs for basic obedience, special services and occasionally rescue. Instruction can be private or in a group. Lower Lassen K9 accepts dogs of all sizes for training, and some people come from quite a distance for its services. Caron Boyle arrived from Gridley with the smallest student of the day, Brando, a petite poodle. “He’s working toward becoming a therapy dog,” says Boyle. “We’re going to take him to the hospital in Chico to see the patients.” During obedience training today, Miller and her dog join about 10 owners and the dogs in line on the field. Kuhnert calls the commands and the line moves in unison. The dogs walk at heel and make their turns, then sit and wait while the owners pace away, then return to command the dogs to heel again. Some of the canine students wear leashes, others do not. It depends on the level of progress of a dog, and of its owner.4 continued on page 28

SEPTEMBER 2016 ENJOY | 27

“When we are training, we consider our work as a team – us, the owners and the dogs,” says Kuhnert. “That’s very important. The owner needs the respect of the dog.” Miller says they take on the role of coach. Her partner reads dogs very well. Together, they read the customers. The couple met in Germany, and quickly found a common interest in dogs. “I started with my first German Shepherd when I was about 27. It’s my life now,” says Kuhnert. Miller tells of growing up in the Bay Area. “My parents were collie breeders for the show circuit, so I grew up with dogs.” After obedience class comes the most dramatic training of the day, Schutzhund. Literally translated as “protection dog,” this is a German dog sport that dates back to the military in the early 1900s. The training is a more precise regimen that incorporates elements of protection dog training. In competition, judges hold a dog’s reactions to commands to high standards. Miller says she found Schutzhund 25 years ago, after one of life’s little twists took her to Germany. “I fell in love,” she says. I was completely addicted to learning all the various techniques.” She says that she misses the camaraderie of the Schutzhund club and wants to create one in this area. To a casual observer, the object of Schutzhund is to teach a dog to tear off someone’s arm. A human helper slips a heavy, protective sleeve on the left arm. He (in this case, Bill Winter) stands dead still with his left arm held low and parallel to the ground. A dog is sent to him with the command “Voran.” The dog moves in, holds position and barks

28 | ENJOY SEPTEMBER 2016

repeatedly. This continues until the helper triggers action by moving. Instantly, the dog leaps at and clamps its jaws on the arm. Another variation has the dog chase down a running helper and bite that arm. The helper yields the sleeve to the dog, who pulls it off and parades around with it in obvious pride. “That’s his prize!” cries Miller. She says if there was no protective sleeve, the dog wouldn’t know what to do. So, yes, though the bared fangs of a full-grown German Shepherd barking might intimidate some, this dog won’t hurt anyone and is, in fact, having a lot of fun. Kuhnert and Miller live together in a house on the grounds with six ponies and six pets. Five of those pets are dogs, some of them rescues from animal shelters. “I’m a failure at fostering with this one,” Miller confesses, stroking a dog named Ramona. The sixth pet is the cat Blumchen, German for Little Flower. “He rules the house,” Miller says with a laugh. “We can’t train cats.” • Lower Lassen K9 32632 Emigrant Trail, Shingletown (530) 474-1322 • www.lowerlassenk9.com

Richard DuPertuis is a born writer and a new resident of Redding. During his 12 years in Dunsmuir, his stories and photographs appeared in Shasta and Siskiyou County newspapers. He strives for immortality through fitness and diet, and dreams of writing his first novel, any day now.

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| BY MELISSA MENDONCA |

PHOTOS: KATHY BRANDT

Pumpkins ROLLING OUT THE

J U L I A’ S F R U I T S TA N D P R E PA R E S F O R T H E 1 0 T H A N N U A L G R E AT P U M P K I N F E S T I VA L AS SUMMER TURNS TO FALL, the vocabulary at Julia’s Fruit Stand in Dairyville turns from heirloom tomatoes and the ripeness of fresh peaches to something a little more colorful. You’ll hear calls for Knuckleheads and Speckled Swans and Goblin’s Eggs. There’s even talk of Long Island Cheese. The season of pumpkins and gourds is here, and the team at Julia’s is out checking the vines in preparation of the 10th Annual Great Pumpkin Festival, which will be held October 2. Planting began June 1 and rolled out over a couple of weeks to ensure the dedicated 10 acres on their Tehama County farm will produce right up until Halloween and that young and old will have an opportunity to enjoy the fall tradition of roaming a pumpkin patch. “We have about 20 varieties of pumpkins and gourds,” says Kathy Brandt, who, with husband James, decided 10 years ago to start a pumpkin patch to fill the void of what was once a revered tradition just down the road at Pumpkinland.

“As a kid, there was always a pumpkin patch,” she says, recalling her years as a girl dressing up as Dorothy at the patch, which had a Wizard of Oz theme. “It extends our seven days a week by two months, but it’s fun,” she says. While pumpkin season is just kicking off, the crew at Julia’s has been working since just before Memorial Day staffing not just the roadside stand, but farmers markets from Yreka to Burney to Susanville and Redding as well as the hometown markets in Red Bluff with their famous peaches and tomatoes. “This year, for the first time, we have a couple that’s getting married in October and they placed a specific order for specific pumpkins,” says Brandt, noting that she’s excited that her homegrown varieties will be showcased as decorations at a local wedding. “As soon as they were engaged and decided to have a fall wedding, they called us.”4 continued on page 32

SEPTEMBER 2016 ENJOY | 31

The fruit stand opened in 2001 with a decision to grow a bigger garden and sell the excess on the side of the road, which happens to be the well traveled Highway 99E. “After year two, we planted five acres of peaches,” says Brandt. “We found out pretty quickly that if you didn’t have peaches you weren’t going to sell very much. People want fresh peaches.” “It took about six years for the popularity of heirloom tomatoes to take off,” she adds, noting that they began planting after hearing from James’ sister, an attorney in San Francisco, that heirloom tomatoes were fetching good money at the farmers markets there. Since the couple decided to fill the void of a pumpkin patch, they’ve gone out of their way each year to create a bigger and better Great Pumpkin Festival. “You try to one-up everything and it gets harder and harder each year,” says Brandt. Returning this year will be Chad Bushnell as musical entertainment. Studio 530 offers photographs at a fall-themed backdrop, and a carving and decorating station provide hands-on activities for all ages. Central to the fun are a pumpkin house, which showcases the vibrant colors and shapes of the pumpkins and gourds as walls to the structure, and a giant hay mountain that kids can’t help but explore. “My kids last year were 13, 16 and 9, and as soon as that structure was up, they were on it and playing in it,” Brandt says with a laugh. “It’s just a fun family day,” she says of the festival. “We’ve never charged admission and we’ve tried our very best to keep the prices really low so it’s affordable. People can pick some pumpkins, take some pictures and enjoy the fall. We want to keep it positive for kids and enjoyable.” It takes a great deal of human power to run the festival, fruit stand and farmers market booths, and Julia’s has become a legendary first job for many teenagers in the Dairyville/Los Molinos area. This year, the business has 23 teenagers on staff. “The whole point is to teach them how to work,” says Brandt. “For many of them it’s their first job and for many of them they’ve never had to deal with the public. We hope that learning the people skills now will help them in whatever career they enter. We try to teach them common sense and problem solving.” While the growing season is a long one at Julia’s, there’s also a lot of play. The after-party of the festival has become legendary for its appreciation of employees. Then, says Brandt, “we close on Halloween and November 1 is a national holiday at the Brandt house. It’s our first day of rest.” • Great Pumpkin Festival October 2, 11am-3pm Julia’s Fruit Stand, 11475 Highway 99E, Los Molinos/“Downtown Dairyville” (530) 354-4775 Find Julia’s Fruit Stand on Facebook

Melissa Mendonca is passionate about adding stamps to her passport and just as enthusiastic about her hometown of Red Bluff. A graduate of San Francisco State and Tulane universities, she believes in mentoring and service to create communities everyone can enjoy. Her favorite words are rebar, wanderlust and change.

32 | ENJOY SEPTEMBER 2016

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SHOWTIME

| BY JON LEWIS

ON THE RED CARPET

C E L E B R AT I N G T H E F I F T H A N N U A L F I R E R E E L F I L M F E S T I VA L

THE NORTH STATE HASN’T gone Hollywood, but thanks to the Shasta County Arts Council, it is inching closer on a daily basis. For the latest example, look no farther than the Cascade Theatre on Saturday, Sept. 10, when the fifth annual Firereel Film Festival hits the silver screen. The festival, which last year attracted 166 submissions, including international bids, is growing up and so are the ambitions of the filmmaking couple that launched it. “We want it to be the Tribeca or South by Southwest of the North State,” says Matt Thayer, who started the festival in 2012 with his wife, Joy. He was referring to popular and influential film festivals held each year in New York and Austin, Texas, respectively. Although Firereel currently limits its entries to short films, Thayer says he envisions a time in the not-too-distant future when the festival expands to multiple days and multiple venues and includes feature-length films. “If we really want to put Redding on the map as a hub, we really need to attract the world to Redding. We need to get filmmakers from all over the world pointing their faces to Redding,” Thayer says.4 continued on page 36 SEPTEMBER 2016 ENJOY | 35

The festival started as a small-scale, fun way to screen the films created by students in a film class the Thayers taught. The first two festivals were held at The Stirring, the third was held at the Redding Civic Auditorium and last year, the guidelines were expanded to include international submissions and some 36 short films were screened at the Cascade Theatre. The Firereel Film Festival is now partnered with the Shasta County Arts Council, home to Redding’s community access TV station and the sponsor of a variety of film classes and workshops. The association is a good fit, says Debra Lucero, the arts council’s executive director. “As an arts council, we are committed to this art form. We started the Silent Film Festival 10 years ago, and now doing the Firereel Film Festival,” Lucero says. Not only is film and video an art form in and of itself, she says, but the film industry is an economic engine with the potential to help drive the North State economy. The U.S. Department of Labor lists 55 separate job classifications tied to the film industry, she says, and the arts council is eager to help people land some of those jobs. “The whole idea of our digital media arts studio is to create more capacity in the city of Redding for jobs like these and create more depth of experience. Once we can do that, we can attract more industry to the area.” The North State is already home to a budding film industry: Thayer and his wife are co-owners of Speropictures, a busy production studio in Redding with a host of short films to its credit; Rene Perez and his iDiC Entertainment has featured regional locations and local actors in more than a dozen low-budget, feature-length films; Archetype Pictures came up from Southern California to film “Interpreters”; and Jim Phillips and his Trollaxx Productions have two films in the can. With bountiful film location possibilities, including waterfalls, caves, lakes, rivers, forests, historic sites, volcanoes and lens-loving features like the Sundial Bridge and snowcapped Mt. Shasta, the North State is a potential gold mine for major studios. Hollywood producers will be even more inclined to base projects in the North State if they can tap into a qualified on-site labor pool, Joy Thayer says. “This community is so accommodating and we really want to bring filmmakers in from outside the area and boost the economy. We just have to build up the quality of the crew and actors in our region.”

Jen Street, the film festival’s manager, says the event is intended to attract filmmaking talent to Redding and to encourage aspiring local filmmakers. “We want to provide an opportunity for storytellers of all ages to share their craft and share their experiences through the lens … the festival is a way to highlight the local talent and bring in culture and entertainment from around the world here to Redding.” With technological advances making cameras and editing more affordable and accessible, “it can no longer be said that only Hollywood has access to great films,” Street says. “The game has changed. We really see Redding as a unique place, geographically and strategically.” Tentative festival plans include a screening of documentaries in cooperation with the Shasta Historical Society on Thursday, Sept. 8 and possibly a reception for guest artists and festival sponsors on Sept. 9. “We are quickly growing to become the Sundance of the North State,” Street says. “It’s an event to be at. We’re in our humble beginnings, but we have a vision to grow and become something substantial.” • www.firereelfilmfestival.com

36 | ENJOY SEPTEMBER 2016

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| BY JORDAN VENEMA |

PHOTOS: JOY PROUTY

5 food 5 farm &

family

M O R E T H A N B E E F AT F I V E M A R Y S FA R M S I N F O R T J O N E S

IT TOOK ONLY SIX SHORT MONTHS for everything to change. At the beginning of 2013, Mary and Brian Heffernan lived in the Bay Area with their four daughters – Mary, Mary, Mary and Mary (more on that later) – where Brian practiced law for a reputable firm and Mary owned restaurants that focused on upscale, local and organic cuisine. By the year’s end, Brian and the five Marys had moved to Siskiyou County to start cattle ranching under the name Five Marys Farms.4 continued on page 40

SEPTEMBER 2016 ENJOY | 39

“We call it our old life and our new life,” laughs Mary. The decision to raise cattle was spur of the moment, and they never exactly planned to relocate. The ranch was really only ever supposed to be a means to another end. “We were always looking for a good product,” says Mary, referring to their restaurants. “We wanted a ground beef for our burgers that was a barley finish, dry-aged 28 days with a really good flavor profile, and something ethically raised, but we just couldn’t find it. So we just decided to do it ourselves, which was probably a little naïve.” The Heffernans purchased historic Sharps Gulch Ranch, and every weekend made the nearly seven-hour commute between Siskiyou County and the Bay Area with four kids in tow, until about the eighth week, when they realized they didn’t want to go back. They sold their restaurants, Brian left the firm to his partner, “and we never looked back,” says Mary. From the courtroom and kitchen to 1,800 acres, the Heffernans shifted their focus to raising more than 250 head of cattle, plus their “free-range kids.” The transition wasn’t easy, but it’s been rewarding. “I didn’t grow up around it at all,” Mary says of the ranching lifestyle. Her husband grew

40 | ENJOY SEPTEMBER 2016

up in Red Bluff and had experience with 4H, and even as a child he “told his dad that he wanted to be a farmer, but his dad talked him out of it.” With the help of their brother-in-law, a fifth-generation cattle rancher, Brian and Mary learned the ranching ropes. “I somehow earned the castrating job,” Mary says with a chuckle, which she taught herself by watching YouTube videos in Swahili. Other than a single ranch hand, it’s just Brian and the five Marys taking care of the ranch – birthing cattle, giving shots, while the daughters help with laundry and cleaning around the house. “They’re really blossoming,” says Mary. “They’re so independent and confident. We tend not to set expectations very high for children thinking they can’t do it, but in reality, they can.” Both the name and story behind Five Marys Farms almost – almost – overshadow what they do, which is no less unique: the shipment of choice cuts of meat from their farm directly to their customers. It’s almost like a community-supported agriculture program, except instead of filling a custom box with vegetables and fruit, Five Marys4 continued on page 42

y t p m E esters N

WHEN THE KIDS LEAVE FOR COLLEGE, THEY CALL IT AN EMPTY NEST—BUT WE CALL IT VACATION. FROM BOZEMAN, MONTANA FAMILY DINNER TO WASHINGTON D.C. WHERE GERRIT IS INTERNING TO CRUISING IN MAURENE'S 1969 TOYOTA CORONA, WE LOVE CHASING OUR KIDS ACROSS THE COUNTRY. CHANGE WITH THE TIMES, BECAUSE IT’S TIME TO THINK OF YOURSELF FOR A CHANGE. —DAN LENSINK

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will ship and stock boxes with anything from ground beef to choice cuts of steak, lamb or pork – whatever the customer wants. So for those who want to stock up for a season or order just a pound of ground beef, Five Marys will ship to their front door. For the seven western states, they charge a flat rate of $25, though they do not charge shipping for orders over $199. Interestingly enough, as restaurateurs, the Heffernans were looking for a farm just like theirs to stock their restaurant’s kitchen, but now the majority of their customers, Mary says, are families looking for quality meat, ethically raised. Speaking with Mary, one gets the impression that the farm is almost a happy byproduct of the opportunity to raise their daughters on a ranch. And the daughters are certainly earning their keep, as well as a place in the farm’s name. Five Marys Farms certainly has a ring to it, almost that it seemed planned, though Mary laughed away the suggestion. “My husband and I actually are both from big Catholic families and there’s a lot of Marys. I didn’t really even want to name my daughter after me, but I loved the tradition,” she explains. Their first daughter was born and named after a grandmother, Mary Frances. Then the second daughter was born, and they honored another grandmother by naming her Mary Marjorie. “Then our third, well, we were really expecting a boy,” Mary says. “But it was another girl and we were like, well, can’t stop now.” Mary Jane and Mary Teresa complete the quartet, but every Mary has a nickname to differentiate. So Five Marys Farms made sense, but does Brian feel left out? “Actually, it was his idea,” says Mary. “He does all the grunt work, and he’s the hardest working on the farm, but he never wants any credit.” • Five Marys Farms • www.fivemarysfarms.com 6732 Eastside Road, Fort Jones (530) 598-6094

Jordan Venema is a freelance writer and California native. He’s a fan of wild stories, impetuous traveling, live music, and all the food. But mostly, he’s a fan of his seven-year old son, Cassian. He can be contacted by email at jordan.venema@gmail.com.

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PHOTOS: TARYN BURKLEO

D AV I D E D M O N D S O N ' S S A LT A N D S AV O U R S A U E R K R A U T

“YE BEEN THE SALT OF THE ERTHE AND THE SAVOUR.” ~ CHAUCER

THE TONGUE IS SENSITIVE to five tastes: sweet, sour, salt, bitter and savory. While many people find themselves drawn to salt or sweet, there's a particular delight to a meal balanced among the five. “I always feel you're kind of cheating yourself if you don't incorporate all of those elements in your meal,” says David Edmondson of Dunsmuir. For his part, Edmondson is offering both the salt and savory elements in his three flavors of locally produced sauerkraut made from organic cabbage. In just three short years, his Salt and Savour brand of sauerkraut has gained fans and distributors from Montgomery Meats in Central Point, Ore., to Corti Brothers in Sacramento. Whether choosing the classic version with caraway seeds, the horseradish with mustard seed or the more exotically colored red cabbage with ginger, fans are developing who once swore they couldn't stand the fermented food. That's because there's a vast difference between shelf-stable, canned sauerkraut that is limp and soggy, which many people may have grown up on,4 continued on page 48

SEPTEMBER 2016 ENJOY | 47

“IT'S ALWAYS FUN TO SEE THE LOOK OF SURPRISE ON A PARENT'S FACE WHEN THEIR KIDS LIKE IT.” and the bursts of fresh crunch that come from the jars of Edmondson's products. Watching people register their change in perception is one of the more joyful aspects of selling at farmers markets, where he and his wife, Kathay, offer sample after sample to passersby. “You can watch their faces change from being tentative to really liking it,” says David. “It's always fun to see the look of surprise on a parent's face when their kids like it.” On Saturday mornings, David wakes at 3am to begin the trek from Dunsmuir to Sacramento to sell at the farmers markets in Midtown, Elk Grove and Carmichael over the course of a weekend. Kathay can get a little later start each Saturday to sell at Redding's City Hall farmers market. Over the summer, she was joined by the couple's young nephew, Aaron Barnhart, who spent time out from South Carolina before moving on to college. While the weekend journey to the Saturday markets may be long for Edmondson, it is nothing compared to the journey he has taken to better health and to become an entrepreneur. “I needed to make some diet changes five or six years ago,” he says. “I was getting too heavy.” He began researching philosophies and switched to a mainly Paleo diet. “I was amazed at how much better I felt in just three days,” he says. His research also had much to say about health benefits of fermented foods. Sauerkraut, made through a process of bacterial fermentation capitalizing on the naturally occurring bacteria on the cabbage, was one such food. “The idea of making it myself really appealed to me, so I started,” he says. After enough practice batches, he adds, “People convinced me they would buy it.” While Kathay is a clear supporter of her husband's venture, she does laugh about the early stages, when he kept the experimental sauerkraut crocks in the house to control for room temperature. “I finally put an end to that because of the gasses and the smell. Now it doesn't even bother me,” she says. Now, though, the sauerkraut is created in a shared commercial kitchen in 55-gallon tanks obtained through crowd funding with Kiva

48 | ENJOY SEPTEMBER 2016

Loans. Edmondson paid back his initial loan four months early and is now working from a second Kiva Loan, which allowed him to buy a high-powered food processor to cut cabbage more quickly. “My big hope and desire is to grow the business in Dunsmuir,” he says, noting that he appreciates the people, terrain, atmosphere, climate, and fact that it's a small town. The goal is to move to his own location where he will have enough space and time to add new and seasonal flavors. He'd also like to become an employer for the area. David and Kathay moved to the town in 2005 from Los Angeles. “There was a big demand for appraisers at the time and it seemed like a really good move: fishing and available work,” says David. Changes in the economy eventually dried up real estate appraisal work and David moved his new interest in fermented foods into the small business, where he works seven days a week but with a sense of satisfaction never experienced before. Kathay has retired from work as a medical assistant. As if seven days a week building his business weren't commitment enough, Edmondson maintains his diet goals with his own product, noting that he's fond of mixing sauerkraut in a bowl with eggs and kale, as well as tossing the kraut on a salad. “I love it for breakfast,” he says. “But I have it with just about every meal.”• www.saltandsavour.com

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CAILIN HENSON’S PEN rose slowly from the pool of black ink to touch the white paper. Her childhood love of drawing houses guided her hand as the stone building emerged across the blank postcard before her. The patient artist smiled as the rock house of the Seven Suns Cafe in Mount Shasta came to life. Her passion for black ink, her hometown and a trip abroad would set a course for her art. Henson moved to Mount Shasta from McCloud in the third grade. “I didn’t appreciate where I lived,” she says. “It took leaving for college in Long Beach and coming back again to realize what surrounded me.” Growing up, Henson’s parents traveled with their family in the summer. Traveling continued as she married Tim, an engineer, and opportunities to travel with his job brought her to Wales for their wedding anniversary. She

enjoyed buying souvenirs on her trips, but she lamented that the trinkets were hardly useful and would lay somewhere forgotten, along with her memories. In Wales, the couple toured a woodworking shop which sold wooden spoons with the burnt image of a dragon. The utensil became cherished as it made meals and brought back the trip to Wales with each use. The couple settled back in her hometown of Mount Shasta. Piano, painting, drawing and creating an online magazine filled Henson’s days. She wanted to interact with people, to use her talents and passions. The wooden spoon reminded her of her trip and sparked an idea. People travel to Mount Shasta, but is there anything they could bring home like her wooden spoon from Wales? She began to dream of usable souvenirs.4 continued on page 52 SEPTEMBER 2016 ENJOY | 51

Where I once didn’t appreciate my home, now I love being here, and am grateful how my passions and where I live come together. Alpenglow Manor products were born as Henson’s fingers held a wood-burning pen over a wooden spoon, etching the image of Mt. Shasta on its surface. She took the spoons to a local shop, and she began to see sales on their first day in the shop. The spoons were left natural wood, without finish, to be used as both a reminder of the city and a tool to be used at home. Henson learned that many travelers looked for Christmas tree ornaments as a token of their trips. Taking medallion slices of cedar, she crafted and burned the image of Mt. Shasta into ornaments. “I finally found the outlet for my creativity,” she says. She applied her ink pen to cloth, creating an image to be printed on tea towels with an eco-friendly ink onto fair trade cotton. Her blackand-white drawings moved to eight specialized notecards featuring images from the area. Soon she was cutting out the shapes of local animals, adorning them with chalkboard quotes. Pushing her boundaries, she learned to etch glass and created a set of wine glasses with views of Heart Lake, Castle Crags and Lake Siskiyou. 52 | ENJOY SEPTEMBER 2016

“I like learning new techniques and mediums. Every Christmas, I choose to learn something new and make things for my family,” she says. “Where I once didn’t appreciate my home, now I love being here, and am grateful how my passions and where I live come together.” Henson’s elementary school sketching grew into a cottage industry. Her day is a testimony to her creativity. Her desk produces New Identity, an online Christian magazine. Her easel transforms her vistas into paintings for her friends. Her pen and ink, wood-burning pen and glass etcher place her world on useful objects which travel to the homes of strangers. “What I do is for the people who travel here, not for me,” she says. “I specifically want for someone to enjoy and bring Mount Shasta home.”•

Gary VanDeWalker grew up in Mount Shasta, returning to the area from San Diego with his wife Monica. He manages the Narnia Study Center. A Ph.D. in philosophy, he writes on a variety of subjects, including more than 100 articles for Enjoy.

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L A S S E N C A N YO N N U R S E RY AS AUTUMN APPROACHES AND THE DAYS GET SHORTER, Redding’s weather finally begins to cool down. Some home gardeners’ thoughts turn toward planting cool weather crops such as lettuce, spinach or broccoli. But how many gardeners know they can still plant strawberries as summer comes to an end? Lassen Canyon Nurseries, rooted in the North State since the 1950s, has been supplying home gardeners and commercial growers with strawberry plants since before most readers were born. They’re a North State institution, with operations in Shasta and Siskiyou counties, growing not only strawberries but also several varieties of raspberries and blackberries. “Most people think of strawberries as something that pops up around spring and stops producing by June. But you can plant them as late as September and get fruit in about a month,” says Ellen Brammer, yard manager at Wyntour Gardens, a local nursery supplied by Lassen Canyon. And if you choose the right variety, they’ll produce the following year. “Once the weather starts cooling off, if the winter isn’t freezing cold, I’ll go out and find a couple of berries on my plants through the winter,” says Brammer. They’re a perennial plant and they don’t need frost protection in this area. For late summer and early fall planting, seek out everbearing or “day neutral” varieties such as Albion, Seascape, San Andreas or Sweet Ann. They’ll blossom and set fruit even when the days begin to shorten, until a hard frost puts them into dormancy. Even then, they’ll survive the winter to begin bearing fruit again when warm weather returns. Lassen Canyon’s strawberries are generally available at Wyntour all year. “We get them in bare root form in February, sell about half to the public that way and hold back some of the bare root ones in containers for later sale,” Brammer says. Sweet Ann is a variety developed in Lassen Canyon’s own breeding program and patented in the last few years. It’s favored by organic farmers because of its resistance to disease and its sweetness and high productivity. Brammer favors the Sweet Ann variety herself. “It gives a nice big fruit and tastes like a strawberry should.” Lassen Canyon, a family business co-owned by Kenny Elwood, Jr. and Liz Elwood-Ponce, has earned the distinction as the very first tenant at Redding’s long-vacant Stillwater Business Park. A groundbreaking is planned for later this year and the business will build its 20,000-square-foot corporate office and four or five4 continued on page 56 SEPTEMBER 2016 ENJOY | 55

5,000-square-foot greenhouses, primarily for blackberry and raspberry operations. “We’ll also build a cooler facility so we don’t have to rent cold storage from other facilities,” explains Elwood-Ponce. She expects about 30 employees to work at Stillwater. The nursery, though firmly established in the North State, has operations in about 20 countries where strawberries are grown in volume. Lassen Canyon has begun providing summer internships to college students with the goal of helping them gain hands-on experience and acting as a pipeline for future jobs at the nursery. A biology major might be interested, for example, in the plant health or breeding programs, a business major in sales. A business or Spanish major might be interacting with customers in Spanish in an international internship located in Valencia, Spain. Kayla Nichol, who will be a senior at Cal Poly this fall and is majoring in agricultural science, secured an internship at the nursery and is learning about all phases of the strawberry business. “I want to be a high school ag teacher, and we’re required to gain some hands-on

56 | ENJOY SEPTEMBER 2016

experience in all aspects of agriculture,” she says. Nichol was familiar with Lassen Canyon’s operations from her time at West Valley High in Cottonwood, where she needed an elective, stumbled into a nursery class and found herself growing strawberries as a project. “It really piqued my interest in ag,” she says. So far her internship at Lassen Canyon has included touring the greenhouses, getting an overview of the growing process and getting her hands dirty. “Today I actually got to cross-breed two different varieties of strawberry and in two weeks we’ll see if I’m successful.” Nichol is not only thrilled to be doing such a substantial internship, she’s happy it’s paid. “Not only do I have a great summer job, but I’m learning something I can use for my future.”• www.lassencanyonnursery.com

Sue Ralston is a freelance writer who enjoys life in the North State, especially the wonderful weekend destinations nearby. She loves music, chocolate, reading, hiking and knitting, and is a dedicated volunteer. She lives in the Bay Area with her family.

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COUNTRY MUSIC RENEGADE Steve Earle is a Virginia-born, Texasbred good ol’ boy, a high school dropout, big-time record producer and world-wide touring performer who’s written a novel, a play and a book of short stories. He has appeared in film and television and is a recovering heroin addict who spent time in both jail and drug recovery, along with having been married seven times. His early albums, with hits like “Guitar Town,” “Hillbilly Highway,” “I Ain’t Ever Satisfied,” “The Devil’s Right Hand,” and “Copperhead Road,” marked him as a great American songwriter. It was in 1975 that 20-year-old Earle traveled to Nashville to embark on a musical career, and soon met with childhood inspirations Guy Clark and Townes Van Zandt. When he began performing at small Nashville venues, country fans were initially put off by his long hair and opposition to the Vietnam War. His strong musical abilities and unique country-rock style, however, eventually won out. His debut studio album, “Guitar Town,” received both commercial and critical acclaim, with one track, “Goodbye’s All We Got Left,” landing on the country music chart’s Top 10. On that record and his second release, “Exit O,” his feet became planted in country music. Nobody except Earle suspected what was to happen next. Copperhead Road became the recording where he brought out a full arsenal of guitars, big drums and slick production, which critics and listeners tagged “too rock for country and too country for rock ‘n roll.”4 continued on page 60

Valenti

SEPTEMBER 2016 ENJOY | 59

Photo: Ted Barron

Throughout his long history of songwriting, Earle has incorporated his politically left ideals, including his antideath penalty and anti-war stances, into songs on the albums, “Jerusalem” and “The Revolution Starts.” “There are some people who want to believe that politics should be off limits in art or pop culture,” he says. “I just didn’t grow up in a time when they were. Plus, my younger audiences all come directly from the political stuff. I’d be cutting a pretty substantial part of my base off if I stopped writing political songs.” For the recording project “Revolution,” Earle won a Grammy Award for best contemporary folk album. He won another Grammy (best contemporary folk/Americana album) for “Washington Square Serenade,” And a third (best contemporary folk album) for his Townes Van Zandt-tribute album, “Townes.” During this last decade, Earle released a folk-rock project that he titled after a Hank Williams song, “Never Get out of This World Alive,” and he hosted an event called Woodyfest in celebration of Woody Guthrie’s 100th birthday in New York City. He recently released “Terraplane,” which encompassed everything from early country-style Texas blues all the way up to modern electric blues. Now he’s re-inventing himself as one half of an acoustic guitar duo with Grammy Award-winning singer-songwriter Shawn Colvin. She has sung and recorded his songs, including his anthem “Someday.” A couple of years back, Colvin approached Earle about sharing the stage, resulting in going on the road with “Songs and Stories, Together Onstage,” a run of sold-out song swaps, duets and storytelling. 60 | ENJOY SEPTEMBER 2016

She’s taken a personal liking to sharing the spotlight with other musicians. With the road show The Three Girls & Their Buddy, Colvin paired up with Emmylou Harris, Patty Griffin and Buddy Miller, and more recently, she did a performance tour with Mary Chapin Carpenter. This year, the two former Texas residents composed and released the album “Colvin and Earle,” and are currently traveling and performing songs from that collection and each other’s long-time favorites. Earle says, “Once again, it’s just me and Shawn. It’s going out and trying to reach people in each other’s audience that we wouldn’t normally reach, getting our audiences together in one place. Part of the connection is that both of us have spent a lot of time out there with one guitar and playing on stage by yourself. Shawn’s really good, a really great guitar player and a really good solo performer. Not everybody can do that. I’m very thankful that she’s like myself, a person that can go out with one guitar and make a living if you need to.”• Thursday, Sept. 8 Cascade Theatre, Redding www.cascadetheatre.org Sunday, Sept. 11 Laxson Auditorium, Chico State University www.chicoperformances.com

Phil Reser has written stories on major American rock and music acts for newspapers, magazines and radio stations since receiving his journalism degree from San Francisco State University. His media contributions include the New York Times, San Francisco Examiner, Chico EnterpriseRecord, KCHO & KFPR Public Radio, Blues Revue and Rolling Stone magazines.

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| STORY AND PHOTOS BY PAUL BOERGER

WORLD-RENOWNED SILK PA I N T E R K AT H I E M AT T H E W S MOUNT SHASTAN KATHIE MATTHEWS has mastered the ancient, beautiful and complex art of silk painting. A registered nurse for 37 years, Matthews has always been an artist at heart and in practice. “I had a piece of art submitted to the Laguna Beach art festival in the third grade where I won an award,” Matthews says. “I have been drawing and painting all my life, mostly watercolors. Silk painting is very much like watercolors.” Contemplating retirement from nursing, three years ago, Matthews took an intensive seminar on silk painting from Susan Louise Moyer. “Susan is a world-renowned expert in silk painting,” Matthews says. “Silk is a beautiful gift from nature that has been cultivated for over 3,500 years, mostly from China.” Don’t be misled that silk painting is simply putting a brush to a piece of cloth. Silk painting is, in fact, a highly complex process that involves numerous steps from preparation to completed art. From start to finish, a silk painting includes acquiring pre-hemmed silk in a variety of sizes, drawing the design and making a template, stretching the silk on a custom made frame, positioning the template under the stretched silk, tracing the design with gutta (a resist material), painting the silk with dyes that can be mixed and layered, steaming the piece in between layers of paper and cotton sheets in a homemade steamer, rinsing the silk in cold water and dripping dry, and finally dry cleaning the piece to remove the gutta, leaving the design intact. Optionally, the silk can be pressed with a steam iron between two pieces of cotton sheeting as needed. Not exactly a third-grade art project. project.4 continued on page 64

SEPTEMBER 2016 ENJOY | 63

G REENVILLE HEALTH

WISE

Maidu, from the Mountain Maidu term for “person” and “being”

The Maidu tribe inhabited the Sierra Nevada and adjacent valleys of northern California, and was a neighbor to the Wintun tribe. The Maidu were fierce defenders of their diminishing territory but the numbers of their people swiftly diminished as they succumbed to European diseases such as malaria, smallpox, measles and influenza. The Maidu tribe spoke in the Penutian language and were comprised of three groups: 1) The Northeastern or Mountain Maidu which lived in upper North and middle forks of the Feather River, 2) The Northwestern or Knokow that lived below the high Sierra and in the Sacramento Valley, and 3) The Southern Maidu or Nisenan which occupied the American, Bear, and Yuba Rivers. The Maidu held many dances, both for special ceremonies and for fun. The Maidu lived in houses that were partly underground which they built in the spring when the ground was soft. Since Maidu lived in the mountains and were good hunters, they depended on animals like deer for food. The Maidu used canoes that they dugout after burning the middle of the log. Clamshell disks served as money for the Maidu. The Maidu received rough shells from the coast people, and finished them into polished beads themselves.

The name Wintu comes from wintu, meaning “person”, which the people called themselves. The Wintu have been grouped with the Nomlaki and the Patwin, living south of them, because their languages were similar. Wintu settlements were located along the upper Trinity River, and along a portion of the Sacramento and McCloud rivers. Village Leaders were expected to be good singers and dancers, in addition to knowing how to guide the daily life of the people. Family houses were made of slabs of bark and pieces of evergreen branches. Larger villages had an earth lodge which was used as a sweathouse, as a gathering place for men. The Wintu caught Chinook salmon from the McCloud and Sacramento rivers, while Steelhead trout were caught in the upper Trinity River. Acorns were the main plant food for the Wintu. They were ground into Acorn meal which was used to make mush and bread. Things considered valuable by the Wintu include bows and arrows, elk, bear, deer and otter skins, woodpecker scalps, knives and spears with obsidian tips.

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“It’s not a very forgiving process. There is a lot that can go wrong,” Matthews says. She notes that the process has evolved over the centuries. “Silk painting techniques have traveled across the world in the past 200 years from Russia, Hungary and then to France where the current techniques are used,” Matthews says. “Wax resists are documented back to the second century in India and then Java. Gutta resist was developed more recently from the palaquium tree in Indonesia.” Matthews applies the art to scarves, pillow cases, framed pieces and will consider custom orders. “I like my designs to be whimsical,” Matthews says. The designs may be whimsical. The process, however, is anything but. Using techniques that stretch back several millennia, Matthews brings to life an ancient craft that results in unique and beautiful art. Matthews’ work is available at Directions clothing store in Mount Shasta. •

Paul Boerger is an award-winning journalist living in Mount Shasta. Mr. Boerger has also written two novels, The Ghosts in the Stones about the Anasazi and Convergence about climate shift. He enjoys skiing and kayaking. He is married with two children and is blessed with a grandchild.

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| BY CLAUDIA MOSBY |

PHOTOS: KHARI COWELL

A X I O M R E P E R TO RY T H E AT R E MADNESS AND GENIUS. Relationships and identity. Axiom Repertory Theatre (ART), a relative newcomer to the Shasta County stage, has it all and a penchant for producing plays mature and sometimes gritty in subject matter. “In a general sense, we want to do works that challenge us as artists,” says Ken Hill, ART’s artistic director and CEO. “We’re not limiting ourselves in terms of genres or time periods. We’ll do classical and contemporary productions, including works that may not otherwise be produced in the Redding-Anderson area.” Inspired by the Oregon Shakespeare Festival in Ashland, Hill and Executive Director Nancy Dutton, both educators and veterans of the music and theatre scenes, created this roving company in January to “create art for art’s sake.” “We don’t want to sacrifice creativity for financing,” says Dutton. “It’s part of the reason we’re waiting on securing a permanent location. We don’t want to become a slave to the overhead.” This same independence guides production choices. “Some local theatre plays it safe due to philosophy, academic or financial restrictions. As a board, we decide what we want to produce. It doesn’t mean we won’t do a G-rated production, but we want to look at plays that haven’t been done in the North State due to some of these constraints.”

Dutton and Hill have established mutually supportive relationships with the existing companies in town and Dutton says, “There is a lot of cross-pollination,” including ART’s partnership with several local high school drama departments. As educators, their take on community theatre is unique for this region. “We have young people in the shows we’ve done so far for whom college in musical theatre and then Broadway are the goal,” says Dutton. “We want to use—and develop—local talent rather than relying on equity (traveling) actors,” adds Hill. “We will be offering craft workshops this autumn so we can train actors how to be actors, singers how to be singers, and dancers how to be dancers.” Practicality, as well as altruism, drives this goal. While directing “Cabaret”, Hill discovered that singing and dancing were new experiences for some of his actors. Beginning with small group acting workshops, ART will extend into the singing and dancing components. Off to a banner start with its spring and summer productions of “Waiting for Godot” and “Cabaret,” the ART 2016-17 full season opens in October, with a tentative first production of “Rent,” followed by four more productions that include “God of Carnage” and “Marvin’s Room.”4 continued on page 68 SEPTEMBER 2016 ENJOY | 67

Photo: Justine Wildauer

KEN HILL ART’s Artistic Director and CEO

“We’re in rights negotiations for two of the productions currently,” says Dutton. “We have some very exciting and interesting plays coming our way in the next couple of years.” Tickets range from $10-$20 and during the “Cabaret” run this summer, the third-tier ticket included a drink and dessert in a cabaret-like setting. Corporate sponsors are seeking them out and Dutton describes a “snowball” effect of community interest and support. “We want to be a nationally recognized, Tony Awardwinning company one day,” says Dutton, who also directs South Shasta County Youth Art and South Shasta County Children’s Chorus. For now, she and Hill are content to roam between venues. “Theatre is theatre, wherever you do it,” he says. “It can be produced inside or outside, in a warehouse or a barn.” Stay tuned. The next production may just be coming to a barn near you. • www.axiomrepertorytheatre.com

Claudia Mosby is fascinated by the power of words to influence, inspire and heal. She became a freelance feature writer so she could tell people’s stories. She lives in the North State and leads workshops, classes and retreats on writing and wellness. Visit her website at www.writinginsideout.org.

68 | ENJOY SEPTEMBER 2016

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70 | ENJOY SEPTEMBER 2016

Paradise Lake Paula Schultz is a freelance photo-artist living in Paradise. Her artistic, edgy and distinctive approach creates images that reflect her view of the world and tells the story behind each moment she captures. Her work has won numerous awards and graced the covers of magazines both nationally and internationally. She specializes in events, special occasions, business website photos, editorial & documentary photography. paulasphotoart.smugmug.com.

SEPTEMBER 2016 ENJOY | 71

WHAT’S COOKIN’

BY LANA GRANFORS

PHOTO: KARA STEWART

September Recipe

This recipe was inspired by a dish I enjoyed in a little trattoria in Florence, Italy. I like to imagine it as a recipe handed down by a sweet nonna, through the generations. The food of Italy is some of the best I have eaten, so I continue to try new dishes, reliving our amazing time there.

72 | ENJOY SEPTEMBER 2016

The ribs and beans in this one-dish meal, offer up a wonderful sauce. Eat as a stand-alone dish or dish over a serving of pasta. My choice? Either penne or rigatoni! I sure hope you and your family enjoy this one… mine sure does!

BEANS AND PORK RIBS ( FA G I O L I E C O S T I N E D I M A I A L E ) S E RV E S : 4 RIBS INGREDIENTS Olive oil 2 lbs. country-style pork ribs 1 T kosher salt 2 tsp. freshly ground black pepper 2 T minced garlic 1 cup dry red wine or beef broth 2 T tomato paste dissolved in 2 T water 1- 28 oz can, Italian plum tomatoes (I prefer San Marzano)

BEANS INGREDIENTS Olive oil 1 yellow onion, diced 2 carrots, peeled and diced 1 cup diced celery 2 T minced garlic ½ lb. dried Cannellini or Great Northern Beans (Soak overnight, day before. Drain before using) 8 cup chicken stock Leaves of a sprig fresh rosemary, finely chopped 2 bay leaves

GARNISH ¼ c chopped fresh Italian parsley PREP TIME: 30 minutes COOK TIME: 2 hour – 2 ½ hours TOTAL TIME: 2 ½ hour – 3 hours

LOVE OUR RECIPES? Come into Enjoy the Store (Redding, Red Bluff or Visalia) each month and ask for your FREE recipe card. For a limited time, spend $50 in any Enjoy store and receive a “Made to Enjoy” recipe box crafted by Phillips Brothers Mill. (while supplies last) RIB S ING RED

DIRECTION

I B S 2 tsp. er salt D PORK R E )hly ground blac L fres B E A N S A N T I N E D I M A I 2AT min k pepper ced garlic COS 1 cup dry AGIOLI E

September Recipe 2016

red wine or beef brot 2 T tomato h paste diss olved in 2 1- 28 oz can, Tbs. wate Italian plum r tomatoes (I prefer San BEA NS ING Marzano ) RED IEN TS Olive oil 1 yellow onio n, diced 2 carrots, peeled and diced 1 cup dice d celery 2 T minced garlic ½ lb. drie d Cannelli ni or Grea (Soak over t Norther night, day 8 cup chic before. Drai n Beans ken stock n before usin Leaves of g) a sprig fres h rosemar 2 bay leav y, finely chop es ped

GA RN ISH

¼ c chop ped fresh

Italian pars ley

PRE P TIM E: 30 min utes COO K TIM E: TOTAL TIM 2 hou r – 2 ½ hou rs E: 2 ½ hou r –3 hou rs GRANF ORS RECIPE BY LANA

RIB S ING RED

BEANS E ( FA G I O L I

STEP 1: Heat a large sauté pan or Dutch oven over mediumhigh heat. Add enough olive oil to coat the bottom. Season the ribs with salt and pepper on both sides. Carefully add the ribs, in batches, and cook for about 5 to 7 minutes per side, until browned on both sides. When the ribs are caramelized on both sides, set them out on a sheet pan. Repeat the process with the remaining ribs. STEP 2: Drain most of the oil from the pan. Add the garlic, stirring to avoid burning. Turn the heat to high, add the wine or beef broth and bring to a boil. Add the tomato paste and the plum tomatoes, stirring well. Bring to a boil and then reduce the heat to a slow simmer. Add ribs back to pan and cook for two hours, stirring occasionally. If necessary, add water to keep consistency of a thick sauce. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking. STEP 3: Heat another large pot over medium-high heat. Add enough olive oil to coat the bottom. Add the chopped vegetables to the oil and cook, stirring occasionally, until the onions are translucent and the celery and carrots are lightly caramelized, about 6 to 7 minutes. Stir in the garlic during the last couple of minutes of cooking time. Add the beans and enough broth to cover by about one inch. Add the rosemary and bay leaves and season with salt and black pepper. Bring to the boil, and then lower to simmer. Cover and cook for 1 – 1 ½ hr, until tender. STEP 4: Ribs and beans will be tender. If not, continue to cook for an additional 30 minutes. To serve, place a rib on each plate or bowl, and then spoon some beans to the side. Top both with about a quarter cup of sauce. Finally, garnish each plate with a sprinkling of the Italian parsley.

Buon appetito!

IEN

TS Olive oil 2 lbs. coun try-style pork ribs 1 T kosh

DIRECTIONS

STEWA RT | PHOTO : KARA

STEP 1: Heat a larg e sauté pan Add eno ugh or Dutch pepper on olive oil to coat oven over the both side medium-hig about 5 to s. Carefully bottom. Season h heat. the ribs 7 add the with salt are caramel minutes per side and , until brow ribs, in batches, ized on both and cook ned on process with for the remaininsides, set them out both sides. Wh en the ribs on a shee g ribs. t pan. Rep STEP 2: Dra eat the in most of burning. the oil from Turn the the pan. heat to high boil. Add Add the garlic, , add the the tomato stirring to wine or bee a boil and paste and avoi d f broth and then redu the plum ce and cook tomatoes, bring to for two hou the heat to a slow a stirring well keep con rs, stirring simmer. . Bring to sistency Add ribs occasion of back to pan occasion ally and scra a thick sauce. Sim ally. If necessary, add water mer the ping the ribs for 2 bottom of to hou the pan to STEP 3: Hea prevent stick rs, stirring oil to coat t another large pot ing. over med the ium-high stirring occa bottom. Add the choppe hea d vegetabl t. Add enough olive carrots are sionally, until the es to the onions are lightly cara oil and coo during the translucent melized, k, last couple abo and the enough brot celery and of minutes ut 6 to 7 minutes h to cove . Stir in of coo and seas the garlic on with salt r by about one inch king time. Add the beans . Add simmer. and black and Cover and pepper. Brin the rosemary and cook for bay g to the boil 1 – 1 ½ hr, , and then leaves until tend STEP 4: lowe er. r to Ribs and beans will additional be tender, 30 spoon som minutes. To serv if not, con e, place a e rib on each tinue to cook for Finally, garn beans to the side . Top both an plate or bow ish each with abo plate with l, and then ut a quarter a sprinklin cup of sauc g of the Itali e. an parsley.

IEN TS

Olive oil 2 lbs. coun try-style pork ribs 1 T kosher salt 2 tsp. fres BS I nd grou Khly R black pep E ) A N D P2 TOminRced garl D I icM A I A Lper NE dry red wine C O S T I1 cup or beef brot 2 T tomato h paste diss olve 1-

DIRECTION

S STEP 1: Heat a larg e sauté pan Add eno ugh or Dutch pepper on olive oil to coat oven over the both side medium-hig about 5 to s. Carefully bottom. Season h heat. the ribs 7 add the with salt are carame minutes per side ribs, in b an ,u

Lana Granfors has resided in Redding since moving here from Texas in 1975. She devotes time to her passions: family, travel, gardening and cooking. A self-taught cook, her recipes are created with an emphasis on fresh ingredients, ease of preparation and of course, flavor.

SEPTEMBER 2016 ENJOY | 73

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Redding Beer & Wine F estival The Nineteenth Annual

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September 24, 2016

4:00 PM - 8:00 PM on the Promenade Presented by Viva Downtown and Results Radio

Tickets Available Online at VivaDowntownRedding.org Sponsored By: and others!

All a Buzz

by Patrick John

Aug. 20 was National Honey Bee Day, and I have “bees on the brain” as we prep for the Palo Cedro Honey Bee Festival. If you’ve ever been stung by a bee, you probably remember the first time, plus where and how it happened. For me, it was a schoolyard taunt ending with a bee dropped down the back of my shirt. In addition to the pain, and a trip to the nurse’s office to remove the stinger, I remember feeling sorry for that bee. Her poor little life was wasted. For some reason, I’ve always been fascinated by them. Apparently, so are a lot of other people… “If the bee disappeared off the face of the earth, man would only have four years left to live.” Those words were written by poet and essayist Maurice Maeterlinck in “The Life of the Bee” back in 1901. The scientific validity of the statement can be (and has been) debated, but it clearly demonstrates the importance of honey bees to our livelihood and their relationship to mankind’s basic survival. You can learn more about bees and all of their important tasks this month at the Palo Cedro Honey Bee Festival. You may not know it, but the North State is home to several of the largest apiaries and queen bee breeders in the world. Names like Park, Wooten, Burris and Wooter are quickly recognizable in the beekeeping and queen breeding community. Generations of families are constantly working to breed healthy, hearty, disease-free and mite-resistant honeybees and queens. They are doing some important

BIG business with farmers, beekeepers, and other breeders all over the world. How BIG a business? The latest statistics from Shasta County show honey, queens, pollination and other apiary products like beeswax and medicinal bees brought in almost $7.4 million in 2014. Can we get a piece of that pie? I thought maybe I could have a hive of my own for honey, and checked into starting one. Is it possible? Yes. Is it practical? Maybe. Is it legal where I live within the Redding city limits? From what I could find, not yet! The City of Redding is currently working on a statute to promote urban beekeeping, but it’s not a done deal. The Shasta County statute says a 300-foot minimum distance from your home and other homes in the neighborhood is required, and you need an apiary permit, water nearby, plus there are a whole bunch of other rules to abide by. I spoke with a few beekeepers who all say it’s more work than you think, but if you aren’t afraid to learn and have the time to devote to the bees, the more the merrier. The Palo Cedro Honey Bee Festival is Sept. 10 and 11 at the Bishop Quinn campus, and it’s full of family fun. More than 6,500 people attended last year to learn about bees, sample some amazing food and honey, buy crafts, visit the American Honey Queen and watch the fascinating bee beard demonstration. Get more details on the festival at www.palocedrohoneybeefestival.com, and learn more about honey at www.honey.com.

SEPTEMBER 2016 ENJOY | 75

SPOTLIGHT

SEPTEMBER 2016

in the september spotlight F R O M F O O D TO F U N S O M E T H I N G F O R E V E RYO N E TO E N J OY 10th Annual Wild and Scenic Film Festival

(CHICO)

SIERRA NEVADA BREWING COMPANY SEPTEMBER 10 - 11 | 1 PM, 6 PM

10 Bike-toberfest

Hosted by the Friends of Butte Creek, the theme of this yearâ&#x20AC;&#x2122;s festival is â&#x20AC;&#x153;A Change of Course.â&#x20AC;? The films showcase wild adventures, rivers in peril, people making a difference, places of beauty and the changes that are happening everywhere. There will be two days of films. Saturday, September 10 is the Rivers Matinee at the Pageant Theater at 1 pm. On Sunday, September 11, films start at 6 pm in the Breweryâ&#x20AC;&#x2122;s Big Room. Tickets are available at www.buttecreek.org or at www.brownpapertickets.com and may be purchased in Chico at Pure Skin on 3rd St.

Honey Bee Festival

(PALO CEDRO)

BISHOP QUINN COMMUNITY CENTER SEPTEMBER 10 - 11

This two-day event includes the live bee beard demonstration and other honey bee related activities, a special childrenâ&#x20AC;&#x2122;s entertainment area, an antique tractor display and parade, local entertainment on stage and more. For more information, call (530) 547-2727 or visit www.palocedrohoneybeefestival.com.

64th Annual Asphalt Cowboys Community BBQ

(MCCLOUD)

MAIN STREET SEPTEMBER 24 | 7:30 AM - 4PM

Hosted by the McCloud Chamber of Commerce and the Great Shasta Rail Trail Association, this event will include mountain and road bike rides, plus cyclo-cross races. The downtown festival features beer, bikes and brats. Blue Relish (www.bluerelish.com) will provide music. Foothill Distributors and Dunsmuir Brewery will offer a variety of beers. Brats will be available outdoors at the McCloud Hotel. For more information, visit www.mccloudchamber.com.

(REDDING) LAKE REDDING PARK | 2150 BENTON DR. SEPTEMBER 11 | 11 AM - 6 PM

The Asphalt Cowboys will barbecue tri-tip and chicken on this Sunday afternoon. Pre-sale tickets are $7 and day-of tickets are $8. Customers may drive-through or eat in the park. There will also be a live auction. For ticket information, visit www.asphaltcowboys.org.

Inter-Mountain Fair

(MCARTHUR)

44218 A ST. SEPTEMBER 1 - 5 | 8 AM - 11 PM

The annual Inter-Mountain Fair began in 1918 and takes place every Labor Day weekend. This county fair boasts green lawns, beautifully landscaped flowers and a hometown atmosphere. The InterMountain Fair features a family atmosphere for all ages to enjoy and is a longstanding tradition for the Inter-Mountain area.

10 Montague Balloon Fair

(YREKA)

NEAR ROHRER AIR FIELD SEPTEMBER 23 - 25 | 6:45 AM

The ascension of the hot air balloons will take place Friday, Saturday and Sunday at approximately 6:45 am. The Yreka Elks Lodge will provide breakfast, and a traditional sirloin dinner will be served Saturday night at the Montague Community Center with live music by local favorite Rusty Miller and Friends. The balloon fair parade will take place on September 24 at noon.

1 76 | ENJOY SEPTEMBER 2016

russian grand ballet p r e s e n t s

SWAN LAKE

Cascade Theatre O N E N I G H T O N LY !

WEDNESDAY | OCTOBER 19

Purchase tickets at CascadeTheatre.org, Charge by phone: 530.243.8877, Or in person at the Cascade Theatre's Box Office Visit russiangrandballet.com for more information

2016

GIRLS INC. &

10 year anniversary celebration

October 1, 2016

Fall 2016:

Sept 15 - 18 Sept 29 - Oct 2 Oct 17 -22 Nov 10 - 13

Foundations of Life Coaching and NLP Life Coaching & NPL Practitioner Certification NLP Master Practitioner Creating Your Dream Practice

6:00 PM | Red lion hotel

$400 for a table of eight | $60 per person

Enjoy a glamorous night in Old Hollywood. Join us for a fundraiser filled with swing dancing, raffle prizes, silent auction, dinner and more in support of Girls Inc.'s empowerment of local girls. Cocktail attire encouraged To purchase tickets: www.girlsincnsv.org (530) 527-7767

541-973-9673

InstituteForProfessionalLeadership.com

CALENDAR

SEPTEMBER 2016

Anderson

September 7, 14, 21, 28 • Sunset River Jam, Anderson River Park, 2800 Rupert Road, 5 - 9 pm, (530) 365-8095, www.andersonchamberofcommerce.com

Chester

September 10 • 30th Street Rod Extravaganza, Chester Park, 200 Main St., 7 am - 9 pm, (530) 519-3879, www.yourARPD.org

Chico

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September 1, 8, 15, 22, 29 Thursday Night Market, City Plaza, 6 - 9 pm, (530) 345-6500, www.chicochamber.com/events September 2, 9, 16, 23, 30 Friday Night Concert, City Plaza, 6 - 7 :30 pm, (530) 345-6500, www.chicochamber.com/events September 8 Fall Business Crawl, Meet in City of Chico Municipal Parking Lot, 5 - 9 pm, www.chicochamber.com/events September 10 Walk Woof Wag, Sycamore Field at Bidwell Park, 7:30 - 10:30 am, (530) 321-6000, www.walkwoofwag.com September 10 Chico World Music Festival, Chico State University, 400 W 1st St., 10 am - 6 pm, (530) 898-6333 September 10 8th Annual Rib Cook-off, Sierra Steel Harley Davidson, 1501 Mangrove Ave., noon - 4 pm, (530) 899-3600, www.chicochamber.com/events September 10 Summerfest Chico 2016, 1705 Manzanita Ave., 3 - 9 pm, (530) 894-4809, www.purplepass.com/summerfestchico September 10 - 11 10th Annual Wild& Scenic Film Festival, Sierra Nevada Brewing Company, 1075 East 20th St., Saturday at 1 pm, Sunday at 6 pm, (530) 893-0360, www.buttecreek.org September 15 Pasta on the Plaza, 628 Wall St., 5 - 8 pm, (530) 899-0335, www.chicochamber.com/events September 17 4th Annual CASA Superhero Run, Lower Bidwell Park, E 5th St. and Woodland Ave., 8 - 11 am, (530) 247-3372, www.run4casa.com

Cottonwood

September 10 • 2016 Hot Rods & Hogs, Historic Front Street, 9 am - 2 pm, www.cottonwoodchamberofcommerce.com

Dunsmuir

September 1 - 3, 11 - 14, 18-21, 25-28 • “Bones” by Cathy Valentine and Jennifer Pentrack, Siskiyou Arts Museum, 5824 Dunsmuir Ave., 5 - 7 pm, (530) 235-4711, www.siskiyouartsmuseum.org September 10 • Music by the Mountain 2016 Festival, POPS Performing Arts and Cultural Center, 5819 Sacramento Ave., 6 - 9 pm, (530) 926-1254, www.musicbythemountain.org

Hayfork

September 2, 9, 16, 23, 30 • Hayfork Farmers Market, Hayfork Park, Highway 3, 4 - 7 pm, (530) 623-6821, www.trinityfarmersmarket.org September 9 - 10 • Big Foot BBQ, Trinity County Fairgrounds, www.trinitycountyfair.com/bigfoot-bbq.html September 10, 24 • Dirt Races at Hayfork Speedway, Trinity County Fairgrounds, 7 pm

McArthur

September 1 - 5 • Inter-Mountain Fair, 44218 A Street, 8 am - 11 pm, www.inter-mountainfair.com 80 | ENJOY SEPTEMBER 2016

McCloud

September 10 - 11 • Mountain Bluegrass/68th McCloud Lumberjack Fiesta, Hoo Hoo Park, 405 E Colombero, 10 am - 8 pm, (530) 964-3113, www.mccloudchamber.com September 24 • Bike-toberfest, Main Street, 7:30 am - 4 pm, www.mccloudchamber.com

Mt. Shasta

September 1, 8, 15, 22, 29 • Jimmy Limo & Rod Sims, Wayside Grill, S. Mt.. Shasta Blvd., 5 - 7 pm, www.mtshastachamber.com September 2 - 3, 9 - 10, 16 - 17, 23 - 24, 30 • Roller Skating at the Outdoor Siskiyou Ice Rink, Shastice Park, 800 Rockfellow Drive, 3 - 8 pm on Friday and 2 - 7 pm on Saturday, (530) 926-1715, www.mtshastachamber.com September 2 • Car Show & Shine Dinner/Cruise, 4:30 - 6:30 pm September 3 • 28th Annual Car Show & Shine, Downtown Mt. Shasta Blvd., 9 am - 3 pm, (530) 926-7540, www.mtshastapolice.com September 4 • Blackberry Music Festival, Mt. Shasta City Park September 5, 12, 19, 26 • Mt. Shasta Farmers Market, N. Mt. Shasta Blvd., 400 block between Alma & Castle St., 3:30 - 6 pm, www.mtshastafarmersmarket.com September 6, 13, 20, 27 • Jimmy Limo & Rod Sims, Mt. Shasta Resort, Siskiyou Lake Blvd., 5:30 - 6:30 pm, www.mtshastachamber.com September 10 • Siskiyou Land Trust Celebration, Mt. Shasta City Park, 1315 Nixon Road, 3 - 8 pm, (530) 926-2259, www.siskiyoulandtrust.org September 11 • Music by the Mountain 2016 Festival, Mt. Shasta Seventh-day Adventist Church, I-5 to Exit 736 (Highway 89), 4 - 6 pm, (530) 926-1254, www.musicbythemountain.org September 12 • Music by the Mountain 2016 Festival, United Methodist Church, 312 W. Alma St., 6 - 7 pm, (530) 926-1254, www.musicbythemountain.org September 23 • Fourth Friday Art Walk, Downtown Mt. Shasta, 4 - 7 pm, www.mtshastachamber.com

Mt. Lassen

September17 • Art & Wine of Lassen, Lassen Volcanic National Park, Kohm Yah-mah-nee Visitor Center, 11 am - 4 pm

Orland

September 3 • Car Show Up, Capay, 7544 Cutting Ave., 9 - 11 am, www.cityoforland.com September 3, 10, 17, 24 • Sacramento Valley Speedway, Glenn County Fairgrounds, 221 E Yolo St., 5 - 10 pm

Oroville

September 7, 14, 21, 28 • Oroville Hospital Farmers Market, 2767 Olive Highway, 10 am - 2 pm, (530) 712-2167, www.chicochamber.com/events

Palo Cedro

September 10 - 11 • Honey Bee Festival, Bishop Quinn Community Center, 21893 Old 44 Dr., 8:30 am - 5:30 pm on Saturday, 8:30 am - 4:30 pm on Sunday, (530) 5472727, www.palocedrohoneybeefestival.com September 24 • Redding Community Contra Dance, IOOF/Rebekah Hall, 22551 Silverlode Lane, 7 - 10 pm, www.meetup.com/reddingdancegroup

Paradise

Through October 2 • Theatre on the Ridge Presents The Veil, 3735 Neal Road, (530) 877-5760, www.totr.org September 8 • A Little Night Music and Beyond, Chapelle, 3300 Inspiration Lane, 6 - 11 pm, (530) 413-9695, www.paradisechamber.com September 10 - 11 • 23rd Annual Days of Living History, Gold Nugget Museum, 502 Pearson Road, 11 am, (530) 872-8722, www.paradisechamber.com September 10 - 11 • Paradise Pow Wow’s 20th Anniversary, Paradise Intermediate School, 5657 Recreation Drive, noon, (530) 872-8722, www.paradisepowwow.org September 24 • Art & Jewelry Show, 1100 Elk Lane, 3 - 6 pm, www.paradisechamber.com

Red Bluff

September 3, 7, 10, 14, 17, 21, 24, 28 • Red Bluff - Tehama County Chamber Certified Farmers Market, Red Bluff River Park, 100 River Park Way, 7:30 am - noon

Redding

September 4 • Senior Sunday Sales, Redding Senior Citizens Hall, 2290 Benton Dr., 9 am - 3 pm September 6 • Sunset Through the Trees, Lake Redding Park, 2150 Benton Dr., 7 pm, (530) 526-3076, www.midniteracing.net September 10 • Out of the Darkness Walk, Caldwell Park, 48 Quartz Hill Road, 8 am - noon, (530) 941-1835 September 10 • NorCal XC Challenge, Simpson University Music Department, 2211 College View Dr., 8 am - noon, (530) 526-3076 September 11 • Asphalt Cowboys Community BBQ, Lake Redding Park, 2150 Benton Dr., 11 am - 6 pm September 13 • Eating Disorder Awareness Symposium, Lema Ranch, 800 Shasta View Dr., 9 am - 4 pm, www.bodyrevolutionredding.com September 17 • Slide the City, downtown Redding, www.slidethecity.com, www.facebook.com/slidethecity • An Evening of Our Favorite Things, All Saints’ Episcopal Church, 2150 Benton Dr., 6 pm, (530) 241-6359, www.episcopalchurchredding.org September 18 • 5th Annual Princess Tea Party, Holiday Inn Convention Center, 1900 Hilltop Dr., 2 - 4:30 pm, (530) 221-6474, wwwprincessteapartystjames.weebly.com • “An Afternoon on the Green” Golf Tournament Fundraiser, Gold Hills Golf Club, 1950 Gold Hills Dr., 1 pm, (530) 243-5240, www.eventbrite.com • Rivercity Jazz Society Dances, Redding Elks Lodge, 250 Elk Dr., 1 - 4 pm, (530) 921-3159, www.rivercityjazz.com • Michael Gregory Concert, Unity Church in Redding, 2871 Churn Creek Road, 12:30 - 2 pm, (530) 246-9544, www.unityinredding.org September 23 • Driving Fore Hope, Gold Hills Golf Club, 1950 Gold Hills Dr., 8:30 am - 5:30 pm, (530) 243-1100

Shasta Lake City

September 24 - 25 • Cookies & Queens, A Royal Tea Party, John Beaudet Community Center, 1525 Median Ave., 11 am - 3 pm, www.sdyouthleaders.weebly.com

Shingletown

September 24 • Hot Lava Night, Shingletown Library, 7074 Wilson Hill Road, 6 - 9:30 pm, (530) 474-1555, www.shingletown.com

Weaverville

September 3 • Weaverville Art Cruise and Live Music, 5 - 8 pm September 4 • Lions BBQ and Fly-In, Trinity Airport Resort in Trinity Center, 11 am - 5 pm September 7, 14, 21, 28 • Weaverville Farmers Market, Highland Art Center Meadow, 691 Main St., 4 - 7 pm September 10 • 11th Weaverville Open Fiddle & Piano Contest, Trinity Alps Performing Arts Center, 9:30 am - 8:30 pm, www.tapaconline.org September 10 • Trinity County Relay for Life, Weaverville Elementary School track, 10 am September 10 • Trinity Alliance for the Healing Arts Fair, TAHA Community Wellness Center, 140 S. Miner St., 10 am September 24 • Young Family Ranch BBQ Fundraiser, 260 Oregon St., 5:30 - 9:30 pm, (530) 623-6004 September 30 • Mountain Chapel Movies in the Meadow, Highland Art Center Meadow, 691 Main St., 9 pm

Weed

September 28 • Octonauts Live, 6 pm

Laxson Auditorium www.chicoperformances.com

September 11 • Shawn Colvin & Steve Earle, 7:30 pm September 13 • Shanghai Nights, 7:30 pm September 22 • Dr. Dolittle Jr., 7:30 pm September 24 • The North State Symphony presents Rumba to Ravel, 7:30 pm September 25 • La Boheme by Giacomo Puccini, 2 pm September 26 • Bruce Hornsby & The Noisemakers, 7:30 pm

Redding Library www.shastalibraries.org

September 1, 8, 15, 22, 29 • Read & Create Story Time. 3:30 pm September 2, 9, 16, 23, 30 • Read & Sing Story Time, 10:30 am September 5, 12, 19, 26 • Babies, Books & Play, 10:30 - 11:30 am • Game Night, 4 - 5:30 pm September 6, 13, 20, 27 • Storytime, 10:30 am September 7, 14, 21, 28 • Read & Play Story Time, 3:30 pm

Riverfront Playhouse www.riverfrontplayhouse.net

September 1, 8, 15, 22, 29 • BrewGrass, Mt. Shasta Brewing Company, 360 College Ave., 7 pm

Through October 8 • In the Heat of the Night

September 2 - 3 • Historic Walking Tours, Franco-American Hotel, 310 West Miner St., 1 pm, (530) 917-9478, www.yrekachamber.com September 3, 10, 17, 24 • Miner Street Saturday Farmers Market, Corner of W. Miner and Broadway, 10 am - 2 pm September 7, 14, 21, 28 • Yreka Certified Farmers Market, Tractor Supply, 11 am - 2 pm September 10 • Siskiyou Century Bike Event, Siskiyou County Fairgrounds September 21 • U.S. Forest Service Cave Walk, 7 - 9 pm, (530) 842-5763 September 23 - 25 • Montague Balloon Fair, www.directory-online.com/websites/ ShastaValleyYreka September 24 • Sizzlin September Car & Motorcycle Show, Siskiyou Golden Fairgrounds, 9 am - 2 pm, (530) 842-1649

September 8 • Vanic, 8:30 pm September 9 • Andre Nickatina, Smoov E, 9 pm September 27 • August Burns Red, ERRA, Silent Planet, Make Them Suffer, 7 pm September 29 • ATECH N9NE, Krizz Kaliko, JL, 8 pm

Yreka

Cascade Theatre www.cascadetheatre.org

September 8 • Shawn Colvin & Steve Earle, 7:30 pm September 18 • Derek Spence in a Tribute to George Strait, 4 - 5:30 pm, 7 - 8:30 pm, (530) 246-1292 September 22 • Big Head Todd and the Monsters, 7:30 pm September 24 • Riders in the Sky, 7:30 pm September 29 • Kris Kristofferson, 7:30 pm

Civic Auditorium www.reddingcivic.com

September 10 • Taste of Cuba, 6 pm September 27 • State of the City Luncheon, noon

Senator Theatre (Chico) www.jmaxproductions.net

State Theatre www.statetheatreredbluff.com

September 16 • Alpin Hong, “Chasing Chopin,” 7:30 - 9:30 pm September 17 • Beef ‘N Brew, 5 - 10 pm September 30 • Harvest for Health to benefit the Family Counseling Center, 4 - 7 pm

Turtle Bay www.turtlebay.org

Through September 5 • Aquatic Adventures, 2:30 pm Through September 5 • Walk on the Wild Side Animal Show, 11 am, noon September 4, 11, 18, 25 • Turtle Bay Farmers Market, 8 am - noon, (530) 229-8428, healthyshasta.org September 17 • Venom Show, Forest Amphitheater, 3 pm Event times and dates are subject to change without notice. Please check event phone number or website to verify dates and times. Enjoy Magazine is not responsible for any inconvenience due to event changes. Please visit www.enjoymagazine.net to post your calendar events. If you’d like your event to be listed in this section of Enjoy magazine, it must be posted on our website by the 5th of the month—one month prior to your event. For example, an October event will need to post by September 5.

SEPTEMBER 2016 ENJOY | 81

WHAT’S IN STORE

| RICHARD HEMSLEY, ANGEL CHOCOLATE

{Stories} our

PRODUCTS TELL

R I C H A R D H E M S L E Y, A N G E L C H O CO L AT E

ENJOY: Please share a bit about your background. RICHARD: I am a culinary artist. I’ve had experience at every level of being in a restaurant, literally everything from washing dishes to being an executive chef and owning a restaurant. There are not too many cuisines I haven’t dabbled in. ENJOY: How did you land in chocolate? RICHARD: My first introduction to the concept of playing with chocolate started when I was 10 years old. My family gathers on Black Friday every year, but instead of going out shopping, we get together and dip chocolate. My grandmother started that tradition with her kids, and now my grandmother has passed, but the torch is being carried by my cousin and my aunt. We gather at my aunt or cousin’s house, and everybody gets to make their own center and dip in whatever chocolates we have – milk chocolate, dark chocolate, white chocolate. My grandparents were definitely chocolate enthusiasts, so I’m technically a third-generation chocolatier. ENJOY: Your chocolate has some unique qualities – tell us more about that. RICHARD: About 12 years ago, I started playing with raw chocolate after being introduced to a raw vegan lifestyle, where I learned you can have chocolate and eat healthy, too. Another chef showed me what he was doing, and I helped him produce very small batches of chocolate for different events. One of my inspirations for working with the raw chocolate is that a big portion of my family is obese, and health concerns in my family circle inspired my focus to make the best raw chocolate. When you hear the word “healthy,” people tend to want to cringe and run away because they had a traumatic experience with putting something healthy in their mouth and it didn’t taste good at all. My family’s health and well-being is my biggest drive for making the best chocolates possible. It’s very fulfilling to produce something that anybody and everybody can enjoy.

82 | ENJOY SEPTEMBER 2016

ENJOY: What types of ingredients do you use? RICHARD: I use local, organic, raw ingredients. By using organic ingredients, we’re guaranteeing the flavor to be better, the nutritional value to be better and the benefits to be better, because they don’t have the chemicals that your body has to fight off. One of the benefits of raw ingredients is they have more phytonutrients and vitamins available. Even at a lower temperature, roasting destroys the nutritional value. When we use any nuts or seeds, we soak and dehydrate them in beautifully clean water, and the almonds and whole seeds will go through a germination process. The walnuts and pecans won’t germinate, but they will release tannic acids that act as enzyme inhibitors, so when you remove them, the body can absorb more of the nutrients. ENJOY: What’s your favorite thing to make? RICHARD: My favorite thing to do is replicate the less healthful types of chocolate candy. Instead of having a peanut butter cup, we have a pecan butter cup using raw premium pecans. I make things that people are familiar with, but I also enjoy creating eclectic and dynamic flavors. I like going off into more peculiar and bizarre flavor combinations, like olive and thyme in chocolate. It’s a little bit weird, but when you taste it, it’s a dynamic combination. ENJOY: What does the future hold for you? RICHARD: I have hopes and dreams of building the chocolate business as a substructure of a nonprofit, where the focus is human nutrition. I would like to have educational seminars, workshops and classes for mostly school-age children, since that’s where we have the greatest hope of having a positive influence. By educating our children about what is food and what is not food, they can reach out to their parents and make the requests for more optimal food choices for their homes. I’d also like to have classes for parents and teachers so they have a stronger toolbox of information to make better choices when they are shopping or preparing foods. ENJOY: Where can we find your chocolates? RICHARD: They are available at Enjoy the Store and several other retail sites that you can find on my blog. ENJOY: And finally, what is your mission? RICHARD: To save the world, one bite of chocolate at a time. Angel Chocolates www.angelchocolates.wordpress.com Find Angel Chocolates on Facebook and Instagram

1475 Placer Street, Suite D, Redding (530) 246-4687, x4 Monday - Friday 10 am – 6 pm; Saturday 10am – 5 pm 615 Main Street, Red Bluff (530) 727-9016 Monday - Saturday 10 am – 7 pm; Sunday 10 am – 5 pm

SEPTEMBER 2016 ENJOY | 83

GIVING BACK

| BY KIMBERLY BONÉY |

PHOTOS: MANDA REED

Your Royal Highness

CO O K I E S & Q U E E N S R OYA L T E A PA R T Y WITH SHEER JOY IN HER EYES, a little girl wrapped her tiny, 4-year-old arms around Princess Anna, and, even after all of the excitement of the day at the Cookies & Queens Royal Tea Party, mustered the strength to hold on to her favorite Disney princess for the longest hug imaginable. The look on the face of Princess Anna, played by Tiffani King, a longtime cast member of the Cookies & Queens Royal Tea Party, isn’t one her mom, Brandi King, will ever forget. “In that moment, my daughter knew the importance of what she was doing for those children.” It’s this sentiment

that inspires Brandi King, Shasta Damboree Youth Leadership Advisor, her daughter and many other cast members and volunteers to continue this labor of love every year on the last weekend in September. What began as a community service project pioneered by 2008 Shasta Damboree Queen Chelsey Landa and her sister, Bethany Moore, has blossomed into a muchanticipated yearly tradition that brings happiness to North State children and their parents – a rare opportunity in the time of jam-packed schedules to spend some precious moments together.4 continued on page 86

SEPTEMBER 2016 ENJOY | 85

The Cookies & Queens Royal Tea Party is a children’s lunch theater that allows kids the opportunity to dress up and sit down to a meal of fruit kabobs, finger sandwiches and cookies served on fine china. Attendees get the royal treatment before the party begins at the Bippity Boppity Salon, where they’ll be adorned in hair bows, pixie dust and face paint, just in time for their royal entrance into the party. They will feel like royalty as they are met with the smiles, waves and hand claps of their favorite characters. Once seated at a table themed to perfection based on the character that will be dining at their table, they’ll learn how to properly hold a teacup, enjoy entertainment at center court, and relish in the opportunity to spend time chatting up their favorite characters. And no party would be complete without a photo opportunity and a royal dance party to finish it off in style. Coordinated each year by the Shasta Lake Youth Leadership program, the event is far more than just fun and games. It encourages Shasta Lake youth to take an active role in their community through teamwork, accountability, responsibility and integrity. Proceeds from the tea party are used to purchase Christmas gifts for 350 children at the Shasta Lake Children’s Christmas Party. The youth leaders purchase, wrap and distribute the gifts, an unforgettable lesson in kindness and selflessness. Youth leaders, ages 12-20, are required to think of their role as a job. The process of joining the program is similar to a job interview. Applicants may be required to give a short discussion on the importance of community. Youth leaders receive community service hours for their volunteered time, which could translate to a college scholarship. Viable life lessons: learned. “I enjoy teaching life skills to young women and men who want to make a difference in the community. I help to counsel them and do my best to guide them through mistakes,” says Brandi. It’s not uncommon for youth leaders to come back each year

86 | ENJOY SEPTEMBER 2016

to be a part of the feel-good tradition. One repeat cast member is Halie Sutherland, who, for the third year in a row, will play Ariel from The Little Mermaid. Halie’s sister, Natalie Sutherland, who has played several characters over the years, will proudly play the part of Wendy from Peter Pan at this year’s event. Tiffani, who has been a cast member since she was 10, says she keeps coming back because “it is fun to play with the kids.” “We have kids that have been attending the Royal Tea Party since it began that ultimately make the decision to join the cast,” says Brandi. “They want to be able to give that joy to another child in the same way they received it. It speaks to the importance and longevity of the program and lets us know we are serving our purpose.” • Cookies & Queens Royal Tea Party Sept. 24 and 25 at 11am, noon, 2pm and 3pm (arrive 30 minutes before the sesson) John Beaudet Community Center, 1525 Median Drive, Shasta Lake Tickets $13; available at the door sdyouthleaders.weebly.com

Kimberly N. Bonéy, proud wife and mom, is a freelance writer, designer, up-cycler and owner of Herstory Vintage. When she’s not working, she is joyfully wielding jewelry-making tools and paintbrushes in her studio. Antique shops, vintage boutiques, craft stores and bead shops are her happy place.

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1475 Placer St. Suite C C 1475 Placer St. Suite Redding, CACA 96001 Redding, 96001

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